MULTILAYERED CONFECTIONERY PRODUCTS AND METHODS REGARDING SAME

Abstract

Multilayered confectionery products and methods for making same are provided. In an embodiment, the present invention provides a confectionery product comprising at least distinct three confectionery layers, wherein at least one of the confectionery layers has a first texture during processing and a second texture after processing that is different from the first texture. The differences in texture can result from, for example, water or oil migration between adjacent layers.

Description

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 illustrates a cross-section view of the multilayered confectionery product in one embodiment of the present invention.

FIG. 2 illustrates a cross-section view of the multilayered confectionery product in another embodiment of the present invention.

FIG. 3 illustrates a cross-section view of the multilayered confectionery product in an alternative embodiment of the present invention.

Claims

1. A confectionery product comprising at least three distinct confectionery layers.

2. The confectionery product of claim 1, wherein at least one of the confectionery layers has a first texture during processing and a second texture after processing that is different from the first texture.

3. The confectionery product of claim 2, wherein the change from the first texture to the second texture of the confectionery layer is caused by water migration between adjacent confectionery layers.

4. The confectionery product of claim 3, wherein each of the confectionery layers has a separate water activity and wherein the water migration is caused by differences in the water activities between the adjacent confectionery layers.

5. The confectionery product of claim 2, wherein the change from the first texture to the second texture of the confectionery layer is caused by oil migration between adjacent confectionery layers.

6. The confectionery product of claim 5, wherein each of the confectionery layers has its own oil concentration and wherein the oil migration is caused by differences in the oil concentration between the adjacent confectionery layers.

7. The confectionery product of claim 1, wherein at least each of the confectionery layers is a material selected from the group consisting of chewing gum, powder, liquid, paste, hard candy, fat-based confectionery, crystallized pastes, pressed tablets, solid foam, shear thickening fluid, rework and combinations thereof.

8. The confectionery product of claim 1, wherein one of the confectionery layers comprises a coating.

9. The confectionery product of claim 8, wherein the coating comprises at least one component selected from the group consisting of sugars, polyols and combinations thereof.

10. The confectionery product of claim 1, wherein one of the confectionery layers comprises a pan coating.

11. The confectionery product of claim 1, wherein the confectionery layers comprise at least one ingredient selected from the group consisting of malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.

12. The confectionery product of claim 1, wherein at least one of the layers comprises a candy composition selected from the group consisting of hard boiled, chewy, caramel, fondant, chocolate, compound coating, jelly, gummy, glassy, crystalline, nougat, licorice, taffy, crystallized pastes, pressed tablets, solid foam, shear thickening fluid, rework and combinations thereof.

13. The confectionery product of claim 1, wherein one of the layers comprises a texture changing ingredient.

14. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a coating surrounding the confectionery center, the third layer comprises a confectionery shell, wherein the coating provides a barrier to control water migration between the confectionery center and the confectionery shell due to hydroscopic characteristics.

15. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a coating surrounding the confectionery center, the third layer comprises a confectionery shell, wherein the coating provides a barrier to control water migration between the confectionery center and the confectionery shell due to hydrophobic characteristics.

16. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a coating surrounding the confectionery center, the third layer comprises a confectionery shell, wherein the coating provides a barrier to control oil migration between the confectionery center and the confectionery shell due to lipophobic characteristics.

17. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a confectionery shell surrounding the confectionery center, the third layer comprises a another confectionery shell surrounding the second layer, wherein the first layer, the second layer and the third layer each has a water content or water activity that causes water migration between the adjacent layers.

18. The confectionery product of claim 17, wherein the first layer, the second layer and the third layer each has a texture that changes due to the water migration.

19. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a confectionery shell surrounding the confectionery center, the third layer comprises a another confectionery shell surrounding the second layer, wherein the first layer, the second layer and the third layer each has a water content or water activity that prevents water migration between the adjacent layers.

20. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a confectionery shell surrounding the confectionery center, the third layer comprises a another confectionery shell surrounding the second layer, wherein the first layer, the second layer and the third layer each has an oil content that causes oil migration between the adjacent layers.

21. The confectionery product of claim 20, wherein the first layer, the second layer and the third layer each has a texture that changes due to the oil migration.

22. A confectionery product comprising at least three confectionery layers, the first layer comprises a confectionery center, the second layer comprises a confectionery shell surrounding the confectionery center, the third layer comprises a another confectionery shell surrounding the second layer, wherein the first layer, the second layer and the third layer each has an oil content that prevents oil migration between the adjacent layers.

23. A method of making a confectionery product, the method comprising: providing a first confectionery center layer;surrounding the first confectionery center layer with a second confectionery layer;surrounding the second confectionery layer with a third confectionery layer; andallowing a component selected from the group consisting of water, oil and combinations thereof to migrate between the layers of the confectionery product by controlling the amount in the layers of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.

24. A method of making a confectionery product, the method comprising: depositing at least one confectionery center layer into a mold; andadding a second confectionery layer to the mold to surround the confectionery center layer with the second confectionery layer;adding a third confectionery layer to the mold to surround the second confectionery layer with the third confectionery layer; andallowing a component selected from the group consisting of water, oil and combinations thereof to migrate between the layers of the confectionery product by controlling the amount in the layers of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.

25. A method of making a multilayered confectionery product, the method comprising: adding a first confectionery material, a second confectionery material and a third confectionery material to an extruder;co-extruding the first, second and third confectionery materials to form the multilayered confectionery product;cutting the multilayered confectionery product into pieces; andallowing a component selected from the group consisting of water, oil and combinations thereof to migrate between the layers of the multilayered confectionery product by controlling the amount in the materials of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.

26. A method of making a multilayered confectionery product, the method comprising: providing a first confectionery material, a second confectionery material and a third confectionery material;co-depositing the confectionery materials on to an apparatus selected from the group consisting of a mold, a belt and combinations thereof to form the multilayered confectionery product; andallowing a component selected from the group consisting of water, oil and combinations thereof to migrate between the materials of the multilayered confectionery product by controlling the amount in the materials of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.

27. A method of making a confectionery product, the method comprising: providing a first confectionery layer;laminating the first confectionery layer with a second confectionery layer;laminating the second confectionery layer with a third confectionery layer; andallowing a component selected from the group consisting of water, oil and combinations thereof to migrate between the layers of the confectionery product by controlling the amount in the layers of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.

28. A method of making a confectionery product, the method comprising: providing a first confectionery layer;adding a second confectionery layer to the first confectionery layer;adding a third confectionery layer to the second confectionery layer; andpreventing a component selected from the group consisting of water, oil and combinations thereof from migrating between the layers of the confectionery product by controlling the amount in the layers of a component selected from the group consisting of water content, water activity, oil content and combinations thereof.